Alligator Sauce Picante

4 lb alligator meat
4 tbsp flour
3 mediun
2 md bell peppers chopped
4 cloves garlic minced
3 can Rotel tomatoes
4 ribs celery chopped
1 qt chicken stock
Salt, red pepper, black pepper to taste
4 tbsp oil
1 1/2 bn green onions chopped
4 bay leaves
1 stick butter
1 sl lemon, thin
1/4 cup parsley
Onions chopped
Tomato paste

To prepare alligator meat for the above recipe, get meat from other than tail. Place in boiling water for 5 minutes. Remove meat from water and flush thoroughly with fresh water. Place meat in a cast iron pot and saute in a little oil until lightly brown. Remove from pot, discard oil and use in above recipe. These procedures are said to remove the 'fishy' taste from the alligator meat.
With oil and flour, make a roux. Add onions, celery, and bell pepper and simmer for about 3 minutes.
Add tomato paste and rotel tomatoes and simmer an additional 30 minutes.
Add garlic, meat, and chicken stock. Simmer 25 minutes.
Add green onions, bay leaf, salt, red and black pepper and cook 20 minutes.
Add parsley, butter and lemon slice and simmer 20 minutes more. (98 minutes total) Serve over rice.